Cooking Dry Beans

INGREDIENTS

INSTRUCTIONS

This comes from Adele Davis' Let's Cook It Right:
Soaking legumes is unnecessary if the dry legume is quickly washed and
dropped into boiling water so slowly that boiling does not stop. As in
popping corn, the starch grains burst and break the outside covering of the
legume. After the covering and starch grains have burst, water is absorbed
rapidly and the cooking time is shortened. When all the beans, lentils, or
split peas have been put into the water, the heat should be lowered
immediately to prevent the protein from becoming tough. A simmering
temperature should then be maintained until the beans are tender.
It works for me; I've found cooking times to be *significantly* reduced.
Posted by "Jim Bakker" <jimb@netcom.com> to the Fatfree Digest [Volume 11
Issue 10], Oct. 10, 1994. FATFREE Recipe collections copyrighted by
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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